Spanish couscous

Step 1
Preheat oven to 240°C. Line a baking tray with baking paper.

Step 2
Toss the sweet potatoes with 1 tbsp of oil and place in a single layer on the oven tray. Bake for 20 minutes until tender and lightly browned.

Step 3
Meanwhile, heat the remaining 1 tbsp of oil in a large, deep, non-stick frypan over a medium heat. Add the garlic and onion and stir until softened.

Step 4
Add the capsicum and stir for 2 minutes.

Step 5
Add the paprika and stir for another minute.

Step 6
Add the couscous, stock, tomatoes, beans and frozen peas. Stir, reduce heat and simmer covered for 2 minutes or until the stock has been absorbed.

Step 7
Remove from the heat and stand covered for another 5 minutes.

Step 8
Stir through the sweet potato and parsley and serve with lemon wedges.

Food safety tip: If you are packing for lunch, the couscous needs to be kept cold so pack an ice brick.